Market fresh Report - Week Ending Nov 16th

It’s a refreshing week for fruit lovers! Juicy seedless watermelons from Chinchilla are overflowing with natural sweetness and hydration — perfect for warm days. Add chunks to salads or blend into smoothies for a healthy treat. Whole or cut, they’re great value

Berries are bursting with flavour and antioxidants this week! Pick up sweet strawberries, juicy blueberries, or tangy raspberries and blackberries. Enjoy them as-is, or scatter over breakfast bowls and desserts for a nutrient boost.

New-season lychees from North Queensland are also making their debut — juicy, aromatic and tropical, they’re a luxurious summer indulgence

Iron-rich silverbeet adds colour and nutrients to your cooking. Fold through frittatas or use in a silverbeet and ricotta pie.

Quick-cooking and vibrant, snow peas are a spring favourite — sweet, crisp, and delicious in stir-fries. Try tossing them in the wok with garlic and a splash of soy.

Sweet, vitamin-rich red capsicums are bursting with flavour and colour.

It’s a great week to enjoy fresh peas. They have a naturally sweet, nutty flavour that simply can’t be matched by frozen varieties. Add a handful to a pasta dish or risotto like this asparagus, green pea & chorizo risotto.

Short but oh-so-sweet, apricot season has begun! These golden gems are best when firm with a blush of colour and are delicious grilled, poached, or baked into tarts. Don’t miss them while they’re here

Aussie mangoes are irresistible right now — juicy, fragrant, and full of vitamin C. Choose from Kensington Pride, Calypso, R2E2, or Lady Jane varieties

Fresh Victorian asparagus tastes amazing right now. With its delicate nutty flavour and tender crunch, it’s perfect for tossing through pasta, grilling with seafood or serving cold in a salad.

Choose firm, glossy eggplants — delicious barbecued, baked, or whipped into smoky dips. Excellent value this week

Earthy, nutrient-rich beetroot is a thrifty choice. Roast or steam, then toss with feta, walnuts, and greens for a simple, colourful salad.

Cool, juicy Telegraph cucumbers are a hydrating and low-calorie snack. Slice and pickle for sandwiches and salads or make an Asian-Style Cucumber Salad – Smash or slice cucumbers and toss with soy sauce, sesame oil, rice vinegar, a touch of sugar and chilli flakes.

Bite into the sunny taste of new-season peaches and nectarines from NSW, South Australia, and Victoria. Their juicy, fragrant flesh is a true taste of summer — perfect for snacking or adding to salads.

Adored for their luscious texture, sweet-tangy flavour, not to mention their glamorous glossy looks cherries can be firm or soft fleshed and vary in sweetness, depending on which variety. Early cherry varieties tend to be the softer eating and delicately flavoured

Add a bunch (or two!) of green onions (shallots) to your basket this week. Their mild flavour lifts everything from salads to stir-fries. Did you know that if you are following a FODMAP diet or you are sensitive to onions, using the green tops of green onions is a fabulous onion substitute?

Crunchy, colourful carrots are always a kitchen essential — packed with beta-carotene and great value

A bunch of Asian leafy greens will add freshness and crunch to any meal. Steam, stir-fry, or drizzle your bok choy, choy sum or gai lum with soy and sesame for an easy side dish.

Stay cool and crisp with celery. Ideal for snacks, juices, or chopped into salads. To keep it fresh longer, trim and store in a sealed container in the fridge.